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User Information Cont’d
Important Information
The Q3-MV-BC service cases are easy to work,
attractive merchandising display cases capable
of maintaining superb product quality, with the in-
stallation of the proper controlling devices. These
should be set according to Hussmann’s specifi
-
cations and combined with a properly maintained
fogging system hich will result in product life
mitigated from dehydration, shrinkage and dis-
coloration. Below are a few guidelines to ensure
optimum performance and product life.
• Review the Case Spec Sheet and verify ther-
mostat settings. Do not set temperature too
cold, as this causes product dehydration.
• Temperatures should be achieved by digi-
tal thermostat and suction solenoid at each
case. Do not use EPR valves, liquid line
solenoids or electronic control devices of any
kind without consulting Hussmann or Miatech
specialist first. These controls allow tempera
-
ture swings causing product dehydration and
excessive energy consumption.
• Defrost is controlled by the provided Danfoss
AK-CC 210 controller. See spec sheet for
derost frequency and duration.
• Clean Fogging System, see Standard Oper-
ating Procedure or reference proper system
operation manual.
• Work and rotate product - not to exceed a (4)
hour period.
• At night turn off case lights and cover product
with moistened cheesecloth or fabric towels.
• Keep meat holding box at 32°.
• Keep meat prep room refrigerated at 55°.
• Meat bloom box (if applicable) should be at
36°.
• Meat must enter case at 35° or below. Prod-
uct deterioration is very rapid above 40°.
• Maintain sanitary conditions throughout the
meat holding, prep and working areas.
• Do not display product outside the load limits.
• Turn and rotate the meat. The blood which
gives the pink color works down in time which
causes surface discoloration and dehydra-
tion. When turned before this condition oc-
curs the side is kept in good color (bloom)
condition. The meat can even be turned (3)
three and (4) four times.
• Cold coils remove heat and moisture from the
case and deposit it as frost on the coil. Thus
a defrost is required to remove this frost. Fog-
ging system adds moisture to the case and
helps slow down the dehydration process.
The only other moisture in the case is the
product. A single level of meat in a case will
dry out faster than a fully loaded case with
two to four levels of meat.
• The colder the case, the faster the product
loses its moisture and shelf life. It is very im-
portant to maintain a constant even product
temp (see Case Spec Sheet)
WARNING
Retighten glass along hinges after leveling
and first time case is brought to full
operating temperature!
Re-Adjustment after initial startup
In addition to verifying that the hinges for the
front glass are tightened when the case is de-
livered, recheck the hinges on the front glass
once the case has been brought to full operating
temperature.
Temperature can affect shapes and sizes of
materials involved and can cause changes in the
secure fit of the front glass and hinges.
